Crystallized, or candied ginger is fresh ginger that's been cooked in sugar syrup and coated with coarse sugar. It can be found with the other spices in the supermarket.
1 teaspoon vanilla extract
2 large eggs
1 large egg white
2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup semisweet chocolate minichips
2 tablespoons chopped crystallized ginger
How to Make It
Preheat oven to 350°.
Combine vanilla, eggs, and egg white in a large bowl; stir with a whisk. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and next 6 ingredients (flour through cloves) in a medium bowl. Add flour mixture, chocolate minichips, and crystallized ginger to egg mixture; stir mixture until well-blended. Divide dough in half, and turn out onto a baking sheet coated with cooking spray. Shape each portion of dough into a 12-inch-long roll; flatten to 1/2-inch thickness. Bake at 350° for 25 minutes. Remove rolls from baking sheet; cool rolls for 10 minutes on a wire rack.
Cut each roll diagonally into 18 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 350° for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks.
This is my new favorite "Cooking Light" biscotti recipe. I change the instructions by beating together the sugar, eggs, and extracts, combining the dry ingredients and then mixing the two together. Also I make three "logs."
Holy cow, these are good. I cut the sugar in half because the ginger is already sugared. I also used half white whole wheat flour. I had to add a couple of tablespoons of milk because the dough was too dry. The flavor is phenomenal.
This was my first time baking biscottis, it turned out great! Except when I was shaping the "log", the dough was too runny and I had to add about 1/2 C of flour (that's a lot to add to the recipe!) to make sure the shape held somewhat. It still flattened out more than I wanted.. Other than that, the sweetness was just right!
I also only baked few minutes on each side when I was baking it for the second time.
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